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Swiss Chard Topped Farro with Crumbled Bacon

Published on July 17, 2012 By Emily. Updated on August 8, 2020

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I’m trying to get back on the Grain of the Month bandwagon.  As you may recall, May was a failure, due to my inability to find whole sorghum and my disinterest in buying a whole bunch of other ingredients commonly used in gluten-free cooking.  This month, I’m determined to actually use the grain of the month and write a post about it before the end of July.

Luckily, this month’s grain is wheat.  Could there be anything simpler to put to use?  It seems like the perfect opportunity to put to use some of the farro recipes I have stored away.  I’ll talk more about it in my official Grain of the Month post, but I wanted to share this recipe I made last night.  In true Relishments tradition, I took Herbivoracious’ recipe for Farro with Collard Greens and Bacon Salt and de-vegetarianized it.  I already had bacon in the freezer; I don’t have any bacon salt (although it sounds fascinating!).  I also adjusted some of the other ingredients to fit what I had on hand.

The result was a filling, fairly healthy, delicious meal.  It was simple to cook, despite initial confusion about how to actually make the farro and a last minute trip to the supermarket for chickpeas.  We ate half of the recipe last night and reheating the remainder in a skillet for dinner tonight; it held up pretty well.  The crumbled bacon on top adds the perfect amount of saltiness and texture.  This recipe is fairly simple, which means you can easily switch out any of the ingredients (such as the bacon) and replace them with something else (such as olive oil and spices).

Swiss Chard Topped Farro with Crumbled Bacon

Adapted from Herbivoracious
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Servings 6 servings

Ingredients
  

  • 6 slices bacon
  • 2 scallions sliced thin (I used purple scallions)
  • 1 bunch Swiss chard about 14 leaves, stems and leaves sliced separately
  • 6 cups cooked farro see note below
  • 1 cup chickpeas
  • salt

Instructions
 

  • In a large skillet, cook the bacon on medium high until crisp. Remove from the pan and place on a paper towel to drain.
  • Add the chard stems, scallions and chickpeas to the skillet containing the bacon fat. Cook for 5 minutes on medium or until the stems are tender.
  • Add the chard leaves to the pan containing the stem/scallion/chickpea mixture. Cooking, tossing occasionally, until the leaves are wilted, about 5 minutes. Salt to taste.
  • To serve, place a serving of farro in a bowl and top with the chard mixture. Add crumbled bacon to the top.

Notes

This recipe does not include the farro cooking time.
To cook farro:
I purchased my farro from a bulk bin at a health food store; it came with no cooking instructions. I took some advice from the internet and cooked it in simmering water for 30 minutes, which I think was overdoing it for the variety I had. It came close to tripling in volume.
Your results may vary; hopefully you’ll have package instructions!

On a related note, I can never get over how colorful vegetables can be…

chopped chard and scallions

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Filed Under: meat main dish, recipe Tagged With: grain of the month, recipe

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Trackbacks

  1. At Least Wheat is Easy » Relishments says:
    July 31, 2012 at 6:00 pm

    […] form of wheat that sort of reminds me of barley.  I used it in 2 recipes.  The first was Swiss Chard Topped Farro with Crumbled Bacon.  I was really happy with the way this dish turned out and the fact that I could incorporate […]

  2. » Taking the Night Off says:
    September 18, 2014 at 8:36 pm

    […] Swiss Chard Topped Farro with Crumbled Bacon (a great fall/winter comfort meal) […]

  3. Summer Produce in Full Swing (CSA Menu Plans #29 & 30) says:
    July 4, 2015 at 8:28 pm

    […] Swiss Chard Topped Farro (or another grain?) with Crumbled Bacon […]

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Emily
I am literally weeks behind in my work life and my I am literally weeks behind in my work life and my blog posts, but I just hit publish on my end of August/beginning of September meal plans! Some blogging progress is better than none! Click the link below or visit my profile to see how we used these 2 CSA pick ups from @mightyfoodfarm.
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https://www.relishments.com/blog/august-slipped-away-csa-meal-plan-153/
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#MightyFoodFarm #EatLocal #EatSeasonal #VermontGrown #CSApickup #CSAshare  #KnowYourFarmerKnowYourFood #MenuPlanning #MealPlanning #igers413 #igers413_food #BerkshireFoodies
It's always a beautiful day at the @coastalmainebo It's always a beautiful day at the @coastalmainebotanicalgardens.
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#Maine #CoastalMaineBotanticalGardens #Boothbay
We made our annual trip to @thebistrobox in Great We made our annual trip to @thebistrobox in Great Barrington today, bringing along our 6 year old for the first time. 
Pictured: onion rings, pressed Cubano, BOX burger, raspberry mint iced tea/ (huge) side of fries, grilled hot dog, strawberry lemonade. Everything was delicious and my daughter especially enjoyed trying out the lawn games.
Until next year!
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#igers413 #BerkshireFoodies #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #GreatBarrington #TheBistroBox
New on the blog: a list of everything I made for d New on the blog: a list of everything I made for dinner this week. A double @mightyfoodfarm CSA pick up plus hosting my in-laws for dinner resulted in me actually planning quality meals.
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Get the recipe links at https://www.relishments.com/blog/twice-as-good-csa-meal-plan-152/ or click the link in my profile.
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I had the opportunity to visit the Bridge of Flowe I had the opportunity to visit the Bridge of Flowers in Shelburne Falls this morning. It was as beautiful as I remembered and a great morning for hanging out with some friends.
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Brian and I finally made it to @ the week before w Brian and I finally made it to @ the week before we went on vacation. I loved the atmosphere, decor, location and, of course, the beer. All eight beers we tasted were delicious and I'm looking forward to going back soon. 
More thoughts on the blog at the link in my profile or at https://www.relishments.com/blog/hot-plate-brewing-in-pittsfield/
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I made my first ever trip to @seconddropfarm in La I made my first ever trip to @seconddropfarm in Lanesborough this morning to pick blueberries with my daughter. We had a lovely time at the farm, and especially enjoyed the short walk to the lush blueberry bushes, and the beautiful flower and lavender fields. We didn't participate in pick-your-own flowers today, but it's definitely on my radar for the future.
We are looking forward to some muffin baking soon! 🫐
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It's good to be home, but we had a great time with It's good to be home, but we had a great time with Brian's side of the family in Wrightsville Beach, North Carolina last week.
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15 seconds of calm. Wrightsville Beach, NC . . . # 15 seconds of calm.
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